Shredded chicken in salsa, served with rice, beans, and fresh toppings. Effortless, vibrant, filling, and summer-inspired.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lb)
→ Sauce
02 - 2 cups tomato salsa (mild, medium, or hot as preferred)
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Bowls
08 - 2 cups cooked brown or white rice
09 - 1 cup canned black beans, rinsed and drained
10 - 1 cup corn kernels (fresh, canned, or frozen thawed)
→ Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 avocado, diced
13 - 1/2 cup shredded cheddar or Monterey Jack cheese
14 - 1/4 cup fresh cilantro, chopped
15 - 1/4 cup sliced green onions
16 - Lime wedges
# Directions:
01 - Arrange chicken breasts in the base of the slow cooker.
02 - Combine salsa, ground cumin, chili powder, smoked paprika, salt, and black pepper in a mixing bowl. Pour the prepared sauce over the chicken.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until chicken is fully tender.
04 - Remove chicken breasts and shred thoroughly using two forks. Return shredded chicken to the slow cooker and stir to coat evenly with sauce.
05 - Layer cooked rice in serving bowls. Top each with black beans, corn, and saucy shredded chicken.
06 - Finish bowls with preferred toppings: cherry tomatoes, avocado, cheese, chopped cilantro, sliced green onions, and a squeeze of lime. Serve warm.
